Name: Tender Beef and Root Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz lean beef chuck; 0.5 tsp extra virgin olive oil; 0.5 cup carrots; 0.5 cup parsnips; 0.5 cup yellow onion; 1 cup low-sodium beef broth; 1 tbsp tomato paste; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried thyme; 1 clove garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tender Beef and Root Vegetable Stew

Lean beef chuck slow-simmered with aromatic root vegetables in a savory herb-infused broth for a comforting and velvety finish.

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NUTRITION

Protein

51g

Fat

23.8g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

6 oz lean beef chuck

0.5 tsp extra virgin olive oil

0.5 cup carrots

0.5 cup parsnips

0.5 cup yellow onion

1 cup low-sodium beef broth

1 tbsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 clove garlic

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PREPARATION

1
Pat the lean beef chuck dry with paper towels and season evenly with the sea salt and black pepper.
2
Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3
Add the beef cubes in a single layer and sear until a deep brown crust forms on all sides, then remove and set aside.
4
Lower the heat to medium and add the diced yellow onion, carrots, and parsnips to the pot, sautéing until the onions are translucent.
5
Stir in the minced garlic, tomato paste, and dried thyme, cooking for one minute until the mixture is fragrant.
6
Pour in the beef broth, scraping the bottom of the pot to release the browned bits, then return the beef to the pot.
7
Bring the liquid to a gentle simmer, then cover and cook on low for 60 to 90 minutes until the beef is fork-tender.